Easy Baked Mexican Rice

Name: Easy Baked Mexican Rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 serving
Ingredients: 4 roma tomatoes, core removed and cut into quarters; 1 yellow or white onion, skin removed and cut into quarters; 1/4 cup vegetable oil; 1 1/2 cups long-grain white rice; 3 cloves garlic, minced; 1 jalapeno pepper, seeded and minced; 1 1/2 cups reduced sodium chicken broth; 1 Tbsp tomato paste; 1 tsp salt; 1/2 cup minced fresh cilantro; 2 green onions, sliced; 1 lime

User Reviews

4.4

63 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
6
Calories
283 kcal
Course
Side Dish

Easy Baked Mexican Rice

Dominic Jacobs

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This easy Mexican rice is baked in the oven and tastes even better than the rice from your favorite Mexican restaurant! Perfect for any occasion!

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Ingredients

Servings

4 roma tomatoes, core removed and cut into quarters
1 yellow or white onion, skin removed and cut into quarters
1/4 cup vegetable oil
1 1/2 cups long-grain white rice
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced (leave the seeds in if you want extra heat)
1 1/2 cups reduced sodium chicken broth
1 Tbsp tomato paste
1 tsp salt to taste
1/2 cup minced fresh cilantro (divided)
2 green onions, sliced
1 lime (juiced)

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Instructions

Preheat oven to 350 degrees F. Add dry rice to a mesh sieve and rinse under cold water until water runs clear.
To a blender or food processor, add tomatoes, onion and approximately 2 Tbsp of the minced cilantro. Process until smooth. This should yield around 2 cups, but if there's excess, discard any amount more than 2 cups.
Add vegetable oil to a large, oven safe pan (I love to use my Le Creuset buffet casserole dish), and heat over MED heat. Add rice and saute for about 5-10 minutes, until fragrant and lightly golden.
Add garlic and jalapeño and stir about 30 seconds or so, until fragrant. Add tomato puree, tomato paste, chicken broth and 1 tsp salt. Stir to combine and bring to a boil.
Cover and bake about 25-30 minutes, until liquid is absorbed, stirring halfway through. Fluff rice with a fork, squeeze lime juice over rice and stir in cilantro and green onions.
Taste and adjust by adding more salt or black pepper, if needed.